Spicy Black Bean Cakes
These little puppies might be one the best things I’ve ever made for breakfast. Ever. Seriously, these are amazingly delicious and I just might have to make them every weekend! They are surprisingly easy to whip up, super delicious, and very, very nutritious. Can’t beat that!
I used about a cup and a half of shredded sweet potatoes, which is approximately one small or half of a large sweet potato.
Drain and rinse the black beans.
To make the cakes, I added bread crumbs and spices and then sort of mashed everything together with the back of a fork.
LOTS of spices!
I took about 1/4 cup of the mixture and molded it into a patty, as if making hamburgers. This recipe made 5 approximately 3″ diameter patties. I chose to cook the bean cakes in a skillet on the stove, but you could easily bake or broil them as well.
I served these with an egg over easy on top and a little sour cream sprinkled with adobo seasoning. I think next time I make these I’ll try poached eggs with some home fries on the side. So good!
Spicy Black Bean Cakes – serves 2-3
1 15 oz can Low Sodium Black Beans, drained and rinsed
1 1/2 c Sweet Potato, grated
1/4 c Plain Bread Crumbs
1 tsp Adobo
1/2 tsp Cumin
1/4 tsp Cayenne Pepper
1/4 tsp Coriander
1/4 tsp Paprika
1 Egg, beaten
Combine all ingredients in a medium size bowl, mixing well. Using the back of a fork, break up and mash the black beans. Once everything is well combined, scoop about 1/4 cup of the mix into a ball. Using your hands flatten and shape the mixture into a patty, as if making hamburgers. Repeat with the remainder of the mixture. In a large skillet – prepared with olive oil or cooking spray – over medium high heat, cook the black bean cakes until just crispy on each side (about 3 minutes per side). Serve warm with eggs for breakfast or brunch.
Nutrition Information (Approximate Values) – for 2 cakes: 146 Calories, 2g Fat, 8g Protein, 1g Fiber, 18g Carbohydrates
Did I mention these were nutrition rock stars???